Intro:

1. Tempura is traditional Japanese dish. It’s origins however can be traced back to Portugal. I will not be posting the recipe at this time since I still need to work on the batter and  work on the control of my oil temperature. However, the dipping source turned out great. So I have listed it below. It is a slight variation of the one included in the book referenced below.
   

Ingredients (for dipping source only):

    2 cups Water

    1 t Dashi-No-Moto

    1 cup Shoyu

    1 cup Mirin

 

Directions:

1. I.Bring ingredients to boil and immediately take off heat and keep warm.
   

Adapted From Cook Book:

   Kazuko, Emi. Japanese Cooking The Traditions,

    Techniques, and Recepes. London: Hermes

    House, 2003.